These meltaway chocolates are my mother-in-law’s treasured recipe: soft, creamy fondant centers coated in chocolate. They’re a joyful family Christmas tradition and make a thoughtful homemade gift.
Why You’ll Love This Meltaway Chocolates Recipe
- A beloved family tradition: This recipe comes from my mother-in-law and has been part of family holiday gatherings for years. Making the centers and dipping them in chocolate is a hands-on activity everyone enjoys.
- Perfect for gifting: Handmade chocolates are a personal, elegant gift for friends, neighbors, teachers, and hosts.
- Velvety fondant center: The soft fondant filling melts in your mouth, offering a smooth, indulgent bite every time.
- Customizable: Easily flavor and color portions of fondant to create a variety of flavors—mint, almond, vanilla, rum, orange, and more.
- Simple chocolate coating: A melted chocolate coating finishes each piece with a glossy shell and adds contrast to the creamy center.
- Fun to shape and decorate: Shape each flavor differently so people can identify them after dipping. Add drizzles or sprinkles for a decorative touch.
Supplies & Ingredients for Dipped Christmas Chocolates
- Large mixing bowl
- Sturdy mixing spoon
- Parchment-lined baking sheets
- Double boiler or microwave-safe bowl for melting chocolate
- Toothpicks or dipping tool
- Freezer space to firm the centers
Ingredients
For the fondant centers:
- 9 cups powdered sugar (icing sugar)
- 1/2 cup cornstarch
- 1 can (300 mL / 14 oz) sweetened condensed milk
- 1 cup butter, softened
- 2 tablespoons corn syrup
- Assorted flavoring extracts (mint, almond, vanilla, rum, orange, etc.)
- Gel or liquid food colouring as desired
For the chocolate coating:
- 12 oz (1 1/2 cups) semi-sweet chocolate chips or high-quality baking chocolate, chopped
- 2 tablespoons coconut oil or vegetable oil
Step‑by‑Step Instructions for Meltaway Chocolates
Make the centers
- In a large bowl, combine the powdered sugar, cornstarch, sweetened condensed milk, softened butter and corn syrup. Start stirring with a sturdy spoon; the mixture will be very sticky at first.
- When it begins to come together, knead it with clean hands until it becomes a smooth, soft dough. If it still feels too sticky, continue kneading and add a little more powdered sugar, a tablespoon at a time, until it’s manageable.
- Divide the fondant into portions—one portion for each flavor you plan to make. Add a few drops of your chosen flavor extract and a little food coloring to each portion. Knead each portion until the color and flavor are even. Typical flavor-color pairings include green for mint, pink or pale for almond, plain for vanilla, tan for rum, and orange for orange.
- Shape each flavored portion into small balls or other shapes so you can identify the flavors after dipping. Place the shapes on parchment-lined baking sheets.
- Freeze the centers until firm. Chilled centers are much easier to dip and will help the chocolate set cleanly.
Dip the chocolates
- Place the chopped chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water (a double boiler). Stir frequently until smooth. Alternatively, microwave in short bursts, stirring every 20–30 seconds, until completely melted and glossy.
- Using a toothpick, dipping fork or special tool, spear each chilled center and lower it into the melted chocolate until fully coated. Allow excess chocolate to drip off, then transfer to the parchment-lined sheet to set.
- If desired, decorate by drizzling additional melted chocolate over the tops or adding a tiny garnish before the chocolate sets.
Store
Once the coating has fully hardened, store the chocolates in an airtight container in the refrigerator or freezer. Properly stored, they will keep for several months—making this recipe ideal for holiday prep.
Tips & Notes
- Shape each flavor differently so you can identify them after dipping—rounds, ovals, squares, or little hearts work well.
- Keep all equipment completely dry when melting chocolate; even a small drop of water can cause chocolate to seize and become grainy.
- A little coconut or vegetable oil helps thin the chocolate for a smooth coating and adds a nice shine when it sets.
- This recipe yields about 60 chocolates, depending on the size you make.
Nutrition (per serving)
Typical values per piece: Calories: 147; Total Fat: 6 g; Saturated Fat: 4 g; Unsaturated Fat: 2 g; Cholesterol: 8 mg; Sodium: 28 mg; Carbohydrates: 24 g; Fiber: 1 g; Sugar: 21 g; Protein: 1 g. Yield: approximately 60 pieces.
How to Package Meltaway Chocolates as Gifts
These chocolates make beautiful homemade gifts. Arrange an assortment in a simple box and tie with a ribbon, layer them between parchment in festive tins, or place a few in small favor boxes as place settings. Consider including a small label or guide that lists the flavors and shapes so recipients know what they’re tasting.
Frequently Asked Questions
What is the filling in meltaway chocolates?
The filling is a homemade fondant made from powdered sugar, cornstarch, sweetened condensed milk, butter and corn syrup. It is soft and creamy and literally melts in your mouth.
How many chocolates does this recipe make?
Yield depends on size, but a standard batch makes roughly 60 pieces—enough for multiple gift boxes or a large holiday platter.
Can I make them ahead?
Yes. Store airtight in the refrigerator or freeze for longer storage; they’re perfect to prepare in advance of busy holiday days.
Why did my chocolate get thick or grainy?
Melted chocolate can seize if water gets into it or if it overheats. Melt slowly, stir frequently, and keep utensils and bowls dry. Adding a small amount of oil can improve smoothness.
Can I use candy melts instead of chocolate?
Candy melts are an option and come in many colors, but real chocolate offers the most authentic flavor for these treats.
